Mexican Huevos Rancheros

Experience the flavors of Mexico with this vibrant breakfast dish, where crispy tortillas, flavorful black beans, and spicy eggs come together in perfect harmony.

With a kick of smoky paprika and a sprinkle of queso fresco, every bite of these Huevos Rancheros is a fiesta on your plate!

Ingredients

• 8 large eggs
• 4 cups cooked black beans, warmed
• 2 cups diced fresh tomatoes or 1 (14.5 oz) can diced tomatoes
• 1 cup diced red bell pepper
• 1 cup diced onion
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 10 (6-inch) corn tortillas
• 1/2 cup crumbled queso fresco (or feta cheese)
• Chopped fresh cilantro leaves, for garnish
• Salsa (homemade or store-bought), for serving
• Sour cream or Greek yogurt, for serving

Instructions

Start by warming the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and cook until translucent, about 5 minutes.

Add the diced red bell pepper and cook for an additional 2 minutes.

Add the cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet.

Cook for 1 minute, stirring constantly.

Add the diced tomatoes and cook for 2-3 minutes, until they start to soften.

Make 4-5 wells in the skillet, depending on how many eggs you can fit.

Crack an egg into each well.

Cover the skillet with a lid and cook until the whites are set and the yolks are cooked to your desired doneness.

While the eggs are cooking, warm the black beans in the microwave or on the stovetop.

To assemble the dish, place a tortilla on a plate, followed by a spoonful of warmed black beans, a spoonful of the vegetable mixture, and a fried egg on top.

Sprinkle crumbled queso fresco over the top and garnish with chopped cilantro leaves.

Serve with a side of salsa and sour cream or Greek yogurt.

Notes

Use leftover cooked black beans or cook them from scratch, whichever is convenient for you.

The key is to warm them before assembling the dish.

You can also use fresh or canned diced tomatoes, depending on the season and your preference.

If you can’t find queso fresco, feta cheese makes a great substitute.

To make the dish more substantial, add some cooked sausage, like chorizo or Mexican-style sausage, to the skillet with the onion and bell pepper.

For an extra kick, add some diced jalapeños or serrano peppers to the skillet with the onion and bell pepper.

You can prep the vegetable mixture ahead of time and refrigerate it for up to a day, then reheat it before assembling the dish.

If you’re serving a smaller crowd, simply reduce the ingredient quantities accordingly.

This recipe is quite versatile, so feel free to get creative with your toppings – diced avocado, shredded cheese, diced ham, or pickled onions would all be great additions.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 180mg
• Sodium: 350mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 18g